Bring a large pan of water to the boil and add the swede and potato. Simmer for 15 minutes or until tender, then drain well. Mash with the milk and butter. Set aside.
While the potato and swede cook, start on the cottage pie filling. Heat a large non-stick frying pan over a medium/low heat. Add the mince, onion, carrot and red pepper and cook for 10-12 minutes, stirring occasionally, until tender and the beef is cooked through. Add the cumin seeds, garam masala and garlic and cook for a further minute.
Heat the oven to 200°C/180°C fan/gas 6. Stir in the tomatoes and tomato purée and cook for 5 minutes, then stir in 250ml water and leave to simmer for 10 minutes. Stir in the peas and sweetcorn during the last few minutes of cooking.
Transfer the mixture to a 20cm x 20cm ovenproof dish. Spoon on the mash and sprinkle the cheese on top. Bake for 20 minutes until the top is lightly golden.
Blitz the cottage pie with a hand blender to the desired consistency for baby or toddler. Serve with broccoli.
7 months – 130g – 136kCal
10 months – 190g – 199kCal
12-36 months – 200g – 209kCal
Adult – 400g – 418kCal
Please note, the above nutritional details are for 1 adult portion.